The key to success for any good recipe is to always use the freshest ingredients.

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Grilling Brussels Sprouts

Grilled Brussels Sprouts

Grilling the Italian Sausage

Italian Sausage Slices

Orecchiette with Brussels Sprouts

Preparation

1. Clean and trim the brussels sprouts, making sure to cut off the stems and remove any yellowing leaves. Cut them in half and add to a microwave safe bowl and cover with plastic wrap. Place the covered bowl of brussels sprouts in the microwave and parcook them on high for 3 minutes.• 12 oz fresh brussels sprouts, trimmed and sliced in half

3. Next to the pan of brussels sprouts, place the sausage links directly on the grates and brown all sides of the sausages evenly, being careful not to puncture the skin during cooking. Stir the vegetables occasionally to prevent burning and sticking to the bottom of the pan and turn the sausages as needed. After 10 minutes when the sausages are starting to get well charred, but not cooked through, move the sausages from the grates and place directly into the pan of brussels sprouts to finish cooking.5 (4-oz) Italian sausage links, grilled (about 1 1/4 pounds)

4. For the pasta, in a separate 3 1/2 quart pan on the stove bring 2 quarts of water to a rapid boil and add 1 tablespoon of salt. Let cook per pasta instructions to al dente. Reduce the grill heat to medium low and continue to slowly cook the brussels sprouts and sausages uncovered for another 15 minutes, stirring occasionally, until done.• 8 ounces orecchiette pasta
• 1 tablespoon salt to 3 quarts of pasta water (add salt at rapid boil)

5. Remove grilled sausages and cut 1/4″ slices. Using the same grill pan or a fresh skillet over the stove, combine the sausage slices, brussels sprouts, and orecchiette pasta to the pan. Add 1/4 cup of pasta water to the pan, 1/4 cup of Parmigiano Reggiano, then drizzle the remaining 2 tablespoons of olive oil over all of the ingredients. Mix well and let it cook another 5 minutes. Plate it up and top with the remaining half of the freshly grated Parmigiano Reggiano, and garnish with cherry tomatoes and freshly chopped basil.• 2 tablespoons Olive oil
• 1/4 cup pasta water
• 1/2 cup freshly grated Parmigiano Reggiano
• 8 cherry tomatoes, halved